Patrick Ryan's No Fuss Sourdough Pizza

Patrick's pizza dough may take a little bit of forethought, but it really is a no-fuss, no-knead, ALL the flavour pizza base that you throw together, forget about for 24 hours, then make pizza magic with.

Sourdough starter and an extended first prove gives it great flavour, but just a small addition of yeast give the crust a soft and chewy texture once baked.

Patrick's using a 100% hydration sourdough starter in this recipe, and if you don't yet had a starter, it's a simple process and you can see just how to do it in Patrick's Sourdough Masterclass video.

For a simple & delicious pizza sauce:
Season passata with salt & freshly ground black pepper then stir in a drizzle of extra virgin olive oil.
You can also add fresh basil, dried oregano or minced garlic.

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[patsydf]

I experimented and froze the dough at the shaped point (after the 24 hour prooving) putting each piece on a floured square of parchment and floured the tops of each piece. I open froze them first in the freezer drawer and then put them all in a bag together for when I want to use them. They defrost pretty quickly and make the process less intensive, I only usually want to make a couple at a time so freezing a batch makes life easy. My youngest son said that they are the best pizzas he has ever had! ( and he's an expert!) I now want a pizza stone and a paddle thing, currently use an upturned grill pan and bread board.

[ILovemycHIKen]

Hi! I live in Korea. I've been practicing my own sourdough bread for years with Patrick's recipe and it's amazing! One of my German friend is in my neighbourhood, when he tries my bread, he says " I feel like I'm back home!". Thanks Patrick for sharing the great recipe!

[babyblink]

Pizza Dough

Strong white flour 500g
Semolina 50g
Salt 10g
Sourdough starter 200g
Fresh yeast 1g / 1/4 tsp of dried yeast
Water 325ml
Olive oil 50ml
Method:

This is a fantastic dough to make. It combines both sourdough starter and the tiniest bit of yeast. The dough has maximum flour due to the long slow fermentation but takes no effort to bring together.
Make the dough by mixing the flour with the salt, and semolina in a clean bowl. Crumble the yeast into the water and whisk so that it dissolves. Pour the water into the flour along with the olive oil and sourdough starter. Combine all the ingredients to form a rough dough. This dough requires no more than 30 seconds of kneading
Place the dough into a clean bowl, cover with cling film and place into the fridge to ferment for 24 hours
Take out the dough and knock it back. Divide the dough into six equal portions. Approximately 200g each. Shape into rounds. Place the dough onto a generously floured baking tray. Cover the dough with a clean tea towel and allow to prove for about 60 to 90 minutes.
Preheat the oven to its highest setting. Place into the oven a large flat baking tray turned upside down and allow it to heat. You will use the surface of the baking tray to bake your pizza base. If you have a pizza stone, please feel free to use it instead.
To shape the pizza base. Transfer one of the rolled dough balls to a nicely floured work counter. I suggest using a combination of flour and semolina when shaping the pizza base. Using your fingertips flatten out the dough. Gently moving the dough from one hand to another stretch and shape the dough to the desired size. Alternatively using a rolling pin is no problem, Transfer the pizza base onto a wooden chopping board dusted with semolina. The board will be used to slide the pizza base directly onto the preheated baking tray/pizza stone in your oven.
Cover the surface of the pizza base with tomato sauce and top the pizza base with your chosen toppings. When ready to bake, place the pizza directly onto the pizza stone by sliding the pizza base from the floured tray onto the pizza stone. Bake for about 4 and half to 5 minutes. Allow to cool slightly, enjoy
patrick ryan firehouse bakery, bread masterclasses, i love cooking videos, i love cooking ireland

Patrick Ryan is the face behind the Firehouse Bakery. Having swapped laws books for chef knives Patrick now spends his days returning bread to its rightful place as King of the table. Having worked throughout Ireland, Australia and the UK Patrick returned home to set up the Firehouse Bakery. Despite the ongoing recession at the time Patrick choose to stage his bread revolution with the opening of his bread school on Heir island off the coast of West Cork.

His message was simple “bread is king” He wanted everyone to have good bread, all the time. And not just good bread, but bread that is good for you, bread that does you and your body good and he will even show you how to make your own.5 years on from what began on an island of 27 people the Firehouse Bakery has grown from strength to strength. Patrick operates an award winning bakery and cafe in Delgany Wicklow where you will find an open plan bakery, a bustling cafe and wood fired oven, His bread can be found in cafe and restaurants throughout Dublin and the bread school on Heir island appears to be always fully booked. Patrick is a founding member of realbread Ireland and is also a Failte Ireland Food Champion and with plans for new and exciting projects Patrick’s bread revolution is only getting started.

[garymerrin]

I use to work with Patrick at Dominos here in Ireland. Good to see he's still making pizza.

[ahollaubek]

I found this video a couple days ago and now I'm eating this pizza and I've had some pizzas in my life but this almost made me cry it's so good. Voting for sourdough (and Patrick) for president.

[ReubenNinan]

Pizza and Patrick Ryan is ones of the best combos possible on this channel!

[fighterchrist]

I’ve followed this recipe several times and it always turns out great.

This past time due to my wife wanting it instantly and not the next day I improvised. To have it ready the same day you basically prepare it how you would a sourdough bowl as far as proofing/fermentation goes. I put it all together and let it sit in a WARMED oven for 2-3hrs and then followed the rest of the steps. Turned out pretty much the same, the overnight I believe provides a bit more of a robust flavor, but not too much difference if you need it the day of and didn’t plan ahead. Just treat it as regular sourdough.

This was with a white flour starter.

[saveourholmessociety]

I've tried scores of pizza dough. This one by Patrick Ryan is by far the best! Thank you, Patrick!

[alexde]

I tried using rye flour instead of white flour and I was worried that it wouldn’t rise but it turned out being the best pizza I have ever eaten! Thank you for this recipe 🙏♥️

[kevinmcerlean]

Patrick Ryan is an amazing baker. Id love to go on his course some day.

[elricdemelnibone]

When you added semolina, i realized it was really serious. You are such a good teacher.
You make me think of Jacques Pépin, simple and effective.

[m.r.furianii]

This one goes into my permanent recipe book. Tried 3 times already with 100% success. After roasting and cooling I put each one in a plastic bag and freeze. Now pizza whenever I want! Feel sorry for the local pizza joint, unfortunately they lost my business thanks to this recipe. Thanks for sharing.

[ThaisMCruz]

I could literally watch videos with Patrick all day long! Such an amazing baker! Plus, he really has a knack for teaching!

[jeffhowerton]

I made this today (started yesterday)... followed everything exactly per the recipe, even the less is more part. I cooked them on my big green egg at 600 degrees f. Absolutely perfect! Thanks Patrick!

[voltairegoethe]

Just finished my first sourdough pizza w/your assistance, Patrick. Came out perfect! Man is that a tasty crust!!!!
Dash of butter for the crust bites... Dude... it didn't last long. Thank you. Great recipe/instructions.
Having a starter in the fridge is like having a new faithful and perpetual pet.

[saunle]

Just discovered Patrick Ryan and as a novice baker/cook I think he’s pretty fantastic. Love the patching up of the tear. A lot of novices like myself would have got annoyed and binned the lot at that point! I’m glad even the pros are human.

[internationalhouseofpancak]

This isn't just cooking: this is art!
Thank you so much for all the advice, Patrick

[terraseeler]

I especially appreciate the tips for what to use instead of a peel and stone! Thank you, Patrick!

[Danamel]

We made this! It was AMAZING! I couldn't believe restaurant quality pizza came out of my kitchen!

[glendacox]

Ok Patrick, this was beautiful! We had friends over for pizza night. They are the type of people who appreciate the care and effort it takes to make fabulous food. They were extremely impressed with the simplicity of this recipe. And the incredible flavour and texture was not lost on them. Of course I sent them home with sour dough starter.😋 Thank you for your recipes!